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Old 01-11-2012, 01:42 PM   #1
BoatmanTom's Avatar
Oct 2011
York, PA
Posts: 39

I used this recipe below and got a horrible sulfur smell when I checked the SG. I started this batch 4 days ago.
5 gallons apple cider (past / asorbic acid only)
No sugar added
60 oz blackberries (stovetop past, added pecitc emzyme
Yeast nutrient
Acid blend
5 grams of Cote des Blancs yeast.
Bubbled like crazy for 2 days then slowed and the stopped.

I did the same extact thing with my raspberry batch which turned out awesome. Well, the only difference was I omited the 2 pounds of sugar. I wanted something less potient.
OG= 1.049 four days later SG=1.000

Any help would be great.


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Old 01-11-2012, 01:44 PM   #2
JonM's Avatar
Aug 2010
Posts: 8,442
Liked 3241 Times on 1876 Posts

It's perfectly normal and will go away in a couple days. cheers!

Search for "rhino farts."
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?

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Old 01-12-2012, 01:55 AM   #3
Nov 2011
Columbus, OH
Posts: 16

My experience also was that sulfur odor went away... in my batch it wasn't until after the 2nd fermentation (in-bottle) had 'aged' for a month in an ~61-64F environment (basement).


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Old 01-12-2012, 01:05 PM   #4
Nov 2011
Atlanta, Georgia
Posts: 1,246
Liked 75 Times on 66 Posts

I usually get a small amount of sulfur smell half way through primary fermentation. Since your numbers look like you might be finished. I would "lightly" splash rack it into a secondary. Lightly means just letting the syphon hose pour onto the side of the carboy (inside of course) instead of under the surface of the wort. I've also heard of people using campden to help release the sulfur gases.

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Old 01-12-2012, 06:55 PM   #5
Oct 2011
Blue Island, IL
Posts: 387
Liked 14 Times on 13 Posts

Campden creates sulfur gas, doesn't release it. It will dissipate with time. Splash racking will help dissipate it but only to a point and you run the risk of oxidation if you are done fermenting. Patience.

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